Beef Drunken Noodles (Pad Kee Mao)
Beef Drunken Noodles (Pad Kee Mao)
Ingredients
For the Beef Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Drunken Noodle Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce, (for color and richness)
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
- 1 teaspoon chili garlic sauce, or more, to taste
For the Noodles and Vegetables
- 1 pound fresh wide rice noodles, separated if clumpy
- 2 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced
- 2 Thai bird's eye chilies, minced (or 1 jalapeño, deseeded and minced)
- 1 cup broccoli florets
- 1/2 red bell pepper, sliced
- 1/2 onion, sliced
- 1/2 cup baby corn, halved
- 1 cup Thai basil leaves, packed
Instructions
- 1
Marinate the beef: In a medium bowl, combine the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Prepare the sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, fish sauce, granulated sugar, rice vinegar, white pepper, and chili garlic sauce. Set aside.
⏱️ 3 min
- 3
Cook the noodles: If using fresh wide rice noodles, gently separate them with your hands. If they are stiff, you can briefly soak them in warm water for 5-10 minutes, then drain thoroughly. Do not oversoak, as they will cook further in the wok.
⏱️ 5 min
- 4
Cook the beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 5
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and Thai chilies and stir-fry for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, onion, and baby corn. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min
- 6
Combine and finish: Add the cooked beef and the prepared wide rice noodles to the wok with the vegetables. Pour the drunken noodle sauce over everything. Toss vigorously for 1-2 minutes to ensure the noodles are evenly coated and heated through. Add the fresh Thai basil leaves and toss for another 30 seconds until wilted.
⏱️ 2 min
- 7
Serve immediately and enjoy your homemade Beef Drunken Noodles!
Kitchen Tools
Nutrition Facts (per serving)
Beef Drunken Noodles (Pad Kee Mao)
For the Beef Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Drunken Noodle Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce, (for color and richness)
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
- 1 teaspoon chili garlic sauce, or more, to taste
For the Noodles and Vegetables
- 1 pound fresh wide rice noodles, separated if clumpy
- 2 tablespoons vegetable oil, divided
- 4 garlic, cloves, minced
- 2 Thai bird's eye chilies, minced (or 1 jalapeño, deseeded and minced)
- 1 cup broccoli florets
- 1/2 red bell pepper, sliced
- 1/2 onion, sliced
- 1/2 cup baby corn, halved
- 1 cup Thai basil leaves, packed
Instructions
- 1
Marinate the beef: In a medium bowl, combine the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Prepare the sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, fish sauce, granulated sugar, rice vinegar, white pepper, and chili garlic sauce. Set aside.
⏱️ 3 min - 3
Cook the noodles: If using fresh wide rice noodles, gently separate them with your hands. If they are stiff, you can briefly soak them in warm water for 5-10 minutes, then drain thoroughly. Do not oversoak, as they will cook further in the wok.
⏱️ 5 min - 4
Cook the beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 5
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and Thai chilies and stir-fry for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, onion, and baby corn. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
⏱️ 3 min - 6
Combine and finish: Add the cooked beef and the prepared wide rice noodles to the wok with the vegetables. Pour the drunken noodle sauce over everything. Toss vigorously for 1-2 minutes to ensure the noodles are evenly coated and heated through. Add the fresh Thai basil leaves and toss for another 30 seconds until wilted.
⏱️ 2 min - 7
Serve immediately and enjoy your homemade Beef Drunken Noodles!